Curried Carrots and Raisins
| Yield: | 6 Servings |
| Categories: | Tabasco |
| 1 1/4 | lb | Carrots; peeled, halved lengthwise and sliced diagonally into l/2-inch pieces |
| 1 | tb | Honey |
| 1/2 | ts | TABASCO pepper sauce |
| 1 1/2 | ts | Fresh lemon juice |
| 1 | ts | Dijon mustard |
| 1 1/2 | ts | Curry powder |
| 1 | tb | Vegetable oil |
| 1 1/2 | ts | Margarine or unsalted butter |
| 1 1/2 | ts | Brown sugar |
| 1/3 | c | Dark raisins |
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